Gluten – What We All Should Know Dr. Rich Sheerin DC, CSCS Adjunct Professor of Anatomy and Physiology – Monmouth University and Brookdale Community College.

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Presentation on theme: "Gluten – What We All Should Know Dr. Rich Sheerin DC, CSCS Adjunct Professor of Anatomy and Physiology – Monmouth University and Brookdale Community College."— Presentation transcript:

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Gluten – What We All Should Know Dr. Rich Sheerin DC, CSCS Adjunct Professor of Anatomy and Physiology – Monmouth University and Brookdale Community College

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What is Gluten?  Gluten is a protein located in the endosperm within grass- type grains such as wheat, barley and rye  It’s actually a combination of 2 proteins: Gliadin and Glutenin

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 Gluten is formed when agitation (pressure, kneading, etc.) causes Gliadin and Glutenin to combine.  The resulting protein - Gluten is thick and elastic (think “gooey”)  Gluten gives elasticity to dough and pasta, helps it rise and keep its shape and adds a chewy texture to the final product.

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 Gluten can be dried and broken down into a powder and added to baked goods and pasta to “improve” their texture  Gluten is also an ideal filler/thickener for processed foods as it is plentiful, cheap to produce and dense  This overuse of Gluten makes it very hard to eliminate or avoid Gluten, especially if one consumes prepared or processed foods

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A Word on Fermentation  When yeast is added to dough, fermentation occurs and Gluten will trap the bubbles of Carbon Dioxide created – this makes dough lighter and “fluffier” (more on this later)

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Where Do We Find Gluten?  All grains theoretically contain it, but the form of Gluten found in the following grains can be troublesome:  Wheat – including spelt, kamut and triticale  Barley  Rye

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Why These Grains?  Answer still unclear but these grains are all genetically related  Human intervention/farming practices  The “original” GMO  Wheat has six sets of chromosomes and 95,000 genes. In comparison, humans have just two sets of chromosomes and about 20,000 genes.

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Gluten in the Body  In laboratory tests, wheat proteins have stimulated immune system cells, intestinal cells and neurological system cells to release inflammatory molecules called cytokines that can overexcite the immune system

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Cytokines and Inflammation  Cytokines are signals to the immune system to send help ASAP – think of a flare gun to a shipwreck survivor  Upon “seeing the flare” the immune system sends its fighting cells to the rescue, causing inflammation  When we consume large amounts of Gluten, this inflammatory response can be magnified

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Cytokines and Inflammation  In some individuals, this response is magnified and can cause local tissue destruction and illness  Further still, some individuals exhibit higher levels of inflammation and immune response when exposed to gluten  The above are the basis of Gluten Sensitivity and Gluten Allergy/Intolerance

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Cytokines and Inflammation  Studies have also shown that breaking down gliadin and glutenin produces even shorter chains of amino acids—the building blocks of proteins—some of which may behave like morphine and other opiates.  Perhaps these molecules explain some of the lethargy exhibited by people who do not have celiac disease but are nonetheless sensitive to wheat.

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Gluten and Illness  We are ALL sensitive to gluten on some level.  Too much of any substance can and often will cause dysfunction in the body.  When gluten is digested in the GI tract, it splits back into Gliadin and Glutenin. In some people, Gliadin is treated a severely hostile invader and the body will go above and beyond to destroy it.

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Celiac Disease  In true Celiac Disease, the immune response is so severe that it can destroy the lining of the small intestine.  This disrupts normal nutrient absorption and can cause large molecules to “leak” into the bloodstream. (“Leaky Gut”)  The immune system then attacks these large, foreign molecules and the inflammation spreads throughout the body via the bloodstream

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Gluten Sensitivity and Celiac Disease  Celiac Disease can be diagnosed via blood testing  Gluten Antibodies (the body’s self-made recipe to destroy invaders) are present in your blood sample in high quantities  Endoscopy or biopsy of the small intestine can help confirm or rule out the diagnosis

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How Can I Avoid Gluten?  Eliminate ALL wheat, kamut and rye intake  Limit oats, millet and teff as these are often processed in facilities that handle wheat  READ YOUR LABELS!!! In the US, unlike other countries, the FDA does not require manufacturer’s to disclose whether or not a food product contains Gluten.

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Is Gluten Free Right For Me?  If you’ve experienced a combination of gluten sensitivity symptoms chronically or episodically over a greater than 6 month period.  If you have a familial history of Celiac Disease or NCGS  If you’re Diabetic (ID and NIDDM)  If you’re being treated for CVD  If you’ve been Dx with an autoimmune disease (rheumatoid arthritis, psoriasis, fibromyalgia, Chron’s Dz, Lupus, Scleroderma, etc.)  If you has Colitis or another form of IBS

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How Do I Implement Gluten Free Eating?  Create a journal that records your meals for 3-5 days and your how your body feels/symptoms at least 4x/day – approx. 30 minutes after meals is best. Record information on bowel movements (color, consistency, frequency) if an issue.  Eliminate ALL sources of Gluten in your diet for a minimum of 2-4 weeks while continuing to chronicle symptoms and bowel movements.

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How Do I Implement Gluten Free Eating?  If improvement is noted, continue on for an additional 4 weeks and re-introduce gluten containing products ONE AT A TIME, recording your body’s reaction after each food.  A new gluten containing food every 48 hours should allow you to judge your tolerance.

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If You’re Ready to Know  If you are considering a gluten elimination diet to help determine if you have a gluten intolerance of Celiac disease, speak to your doctor first.  Your doctor may ask you to wait until after testing, because celiac can only be detected if you have been eating gluten in your current diet.